Crust

In a small bowl, whip the egg white until it forms soft peaks. Whisk in the granulated sugar anad whip until stilff. Fold in the ground brazil nuts.

Spoon into a greased 9-inch tart pan and smooth with a spatula up the sides and over the bottom of the pan. Bake the crust for 6 minutes or until light brown.

Remove from oven and let cool completely on wire rack or stove top.

Filling

Grate the zest from the satsumas, reserve 2 tablespoons zest. Juice the satsumas, you need 1/2 cup of juice. Whisk together the egg yolks, granulated sugar, lemon juice and satsuma juice in a bowl.

Strain into a heavy stainless steel bowl or the top part of double boiler set over but not touching simmering water. Whisk the mixture constantly until thick, about 4 minutes. Stir in the 2 tablespoons zest, the butter and the liqueur.

Cover and chill for at least 3 hours or up to 2 days.

Topping and assembly

In a bowl whip the cream adding the confectioners' sugar and orange liqueur. Spoon the cooled filling ino the cooled crust and top with whipped cream.

Chill for 1 hour before serving.

Garnish with citrus zest (optional).